NPR coverage of Cookwise: The Hows and Whys of Successful Cooking by Shirley O. Corriher. News, author interviews, critics’ picks and more. Get this from a library! Cookwise: the hows and whys of successful cooking. [ Shirley O Corriher] — In “CookWise”, Shirley Corriher, the “Sherlock Holmes of. Cookwise: the hows and whys of successful cooking. Responsibility: Shirley O. Corriher. Edition: 1st ed. Imprint: New York: William Morrow, c Physical.

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Mar 06, Deidre rated it really liked it. Dec 25, Patty rated it it was amazing. The E-mail Address es field is required.

Cookwise with science If you like Alton Brown’s approach to cooking based on science this cook book may be for you. Corriher, tells you how and why things happen in the course of food preparation.

I will save the book forever just for the reference materials and because it contains this cornbread recipe. Write a review Rate this item: I found it odd. Food science must still be a developing, investigatory progression.

If you’re the type to cook by eye and taste and smell, this is the kind of cookbook you want to read. Overall, wwhys descriptions on the science of cooking and looking at what makes food at a molecular level. Salt, Fat, Acid, Heat: Please enter the message. I reference this book all the time for all kinds of reasons. Not the kind of book you just sit siccessful and read cover to cover – it is a cookbook, after all – and lacking kf adorable, elementary school science teacher vibe she brings to her spots on Alton Whyz Good Eatsbut still a pretty amazing book.


There are over outstanding recipes — from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse — but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. There seemed to be a lack of quality control – some pages would detail measured amounts, others would skip it.

I borrowed this one from the Library only to realize several pages in that I will want to own a copy and begin scribbling in the margins. I also don’t know how many of nows recipes I’ll use.

CookWise: The Secrets of Cooking Revealed

When you know how to estimate cookin right amount of baking powder, you can succeessful by looking at the recipe that the cake is overleavened and may fall. This book is absolutely fantastic! Aug 12, Gregsamsa rated it it was amazing. We are fortunate to have her expertise and skills as a writer and practitioner of the cooking arts to instruct us in the subtilities of cuisine. There are no discussion topics on this book yet.

Cookwise : the hows and whys of successful cooking (Book, ) []

Great information on food science for the non-food scientist. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.


You may also like. I did enjoy all the name dropping and hints from famous chefs.

CookWise: The Secrets of Cooking Revealed by Shirley O. Corriher

See details for additional description. In other words, put the recipe into the inventory, or throw it out and don’t make it again. On Food and Cooking: Don’t be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp p’te ‘ choux.

Then we got into the importance of adding a little crushed ice to the batter for some reason and a little malt barely syrup and something else, and on and on and on. Maybe more experienced cooks or ones willing to follow all the complicated directions and look for all the special ingredients would turn out some fabulous food, but I do not have the time or patience for that.

Goodreads helps you keep track of books you want to read. Jan 19, Alison rated it really liked it.

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